Ingredients
Method
- Cook the fettuccine according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium-high heat. Add chicken and season with salt and pepper. Cook until browned and cooked through, about 6-7 minutes per side.
- Remove the chicken and let it rest. In the same skillet, add garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
- Pour in the chicken broth, scraping any browned bits from the bottom of the pan. Bring to a simmer, letting it reduce slightly for about 3-4 minutes.
- Stir in heavy cream and sun-dried tomatoes, bringing the mixture to a gentle simmer. Let it cook for 5-6 minutes until it thickens slightly.
- Add the Parmesan cheese, stirring until melted and well incorporated, then fold in the spinach until wilted.
- Slice the chicken and return it to the pan with the pasta. Toss everything together, adjusting the sauce with reserved pasta water if needed.
- Serve immediately, garnished with fresh basil and extra Parmesan, if desired.
Nutrition
Notes
For optimal freshness, serve immediately. Leftovers can be stored in an airtight container in the fridge for up to 3 days, and can be reheated gently on the stove.